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1726 tasting notes

I finally got the ratio down right on this Sipdown: 5 small pearls, lots of calendula, and maybe one orange. I let it sit for three minutes western this time in my Kyusu. I sipped it at the 2 minute mark and could have easily brewed it then to have more citrus, vanilla, and caramel, but I decided it needed more time, so I finished the minute.

Drinking it up, the elements are far more balanced between the malty base and the flavoring. Orange isn’t overpowering the other flavors as much, and I can actually taste the caramel and vanilla. The tea is a little bit oily, which I do like, but it may be overpowering for some. It’s easy to offset by shorter steeping or a splash of cream. I also confess I’m a little tea drunk right now….thank you Lions Mane.

The second cup, I did at three minutes western. Much the same applies, and this cup is a little bit maltier, with a little bit more tannin. I splashed some sweet cream oatmilk into it to try it out because I think this tea was meant for more of a latte style for intention, so I tried it out. It’s got more of a creamsicle vibe, and the tannins and orange oil are cut back significantly emphasizing the caramel. The caramel hides a little bit behind the tea base on its own, so the cream pushes it out a little bit more.

I’m happy that I was able to figure out a better balance for this one. Too long steeps or too many pearls can make the malt of the tea overpower the other flavors, and not enough pearls or too much peel make this taste like a EmergenC substitute. I regret not trying this iced because I’d be interested to see how the orange and creamier flavors appear with cold cutting the tannin. In terms of when I’d drink this tea, it’s definitely a morning breakfast tea or lunch pick me up tea. I can brew more tea out of the leaves I have, but I’m going to leave off writing here until something else comes along in the session. The combo of coffee, Japanese black tea, and this one is giving me the jitters, so I need to slow down. I’m also getting high off some endorphins on grading well done assignments.

Flavors: Caramel, Citrus Zest, Creamy, Malt, Malty, Oily, Orange, Tannin, Vanilla

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.